ALMOND HORSESHOE BISCUITS
This Recipe Makes ± 18 Almond Horseshoe Biscuits
These Almond Horseshoe Biscuits (Cookies) are a real treat especially during those Winter days & pairs up perfectly with a hot cup of coffee or tea. They are also known as Almond Horseshoe Crescents because of their shape.
Almond Horseshoe Biscuits Ingredients:
- ¼ cup castor sugar
- 125 grams butter
- ¼ cup ground almonds
- ½ teaspoon vanilla essence
- 1 ¼ cup flour
- Firstly, preheat oven to 180°C.
- If you don’t have ground almonds, place a few whole almonds into a food processor or a coffee grinder.
- Pulse until the almonds are ground but not too fine. Set aside.
- Add the butter to a medium sized mixing bowl.
- Add 1 cup castor sugar to the butter.
- Cream the butter & castor sugar either using an electric mixer or a wooden spoon.
- Pour in the vanilla essence.
- Add in the flour.
- Finally, add in the ground almonds.
- Combine all the ingredients to form a dough. Do not over mix as the almonds contain natural oils & by over mixing the dough, the oils get release hence causing the dough to split & become difficult to mold into the horseshoe shape.
- Grease a baking sheet/tray. I used spray & cook & then lightly dusted the tray with some flour.
- Next, pinch of small portions of the cookie dough & roll into balls.
- Thereafter, using your palms, roll the dough ball into a log. Be sure to use your palms as using your fingers will cause indents on the dough. The log should be about 10 centimeters in length.
- Carefully bend the log, forming a horseshoe shape.
- Place the horseshoe dough onto the prepared baking sheet/tray, leaving a space in between each one as they will rise a bit in the oven.
- Bake these biscuits at 180 for 10 minutes until lightly golden.
- The dough may be a bit tender & seem uncooked but they will firm up after about 3-4 minutes. Leave them on the hot baking sheet/tray until they are firm or else they will begin to break & crumble if handled immediately.
- Once the biscuits are firm, you may transfer them onto a cooling rack.
- Whilst the biscuits are cooling down, get out a bowl & pour in the remaining ¼ cup of castor sugar.
- When the biscuits are slightly warm to the touch, carefully dunk each one into the bowl of castor sugar.
- Make sure the biscuits are well coated in castor sugar. Be careful because if they not handled with care, they will break.
- Plate & served these Almond Horseshoe Biscuits with either milk or some hot drinks.
- Store these treats in an airtight container for up to 2 weeks.